Name: No Knead Cheddar Bread in the Dutch Oven Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 13 h 5 min
Cuisine: American
Ingredients: 3 cups All-Purpose Flour; 1 1/4 teaspoons Instant Yeast; 1 1/2 teaspoons Kosher Salt; 1 1/2 cups Lukewarm Water (about 105°F / 40°C); 1 cup Sharp Cheddar Cheese, shredded; 1/2 teaspoon Flaky Sea Salt (for topping)

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Introduction

This No Knead Cheddar Bread is a wonderfully simple way to bake fresh, cheesy bread at home without any heavy kneading. Using a Dutch oven creates a crisp crust and tender crumb, perfect for sandwiches or snacking.

A round loaf of bread with a golden brown, crispy crust, showing a crack on top. The surface has a rough texture with small bits of green herbs sprinkled lightly. The bread looks soft inside with a slightly dense and chewy texture. It sits inside a brown paper container, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 1/2 cups lukewarm water (about 105°F/40°C)
1 1/4 teaspoons instant yeast
1 1/2 teaspoons kosher salt
1 cup sharp cheddar cheese, shredded
1/2 teaspoon flaky sea salt (for topping)

Instructions

Step 1: In a large bowl, whisk together the flour, yeast, and kosher salt. Add the lukewarm water and mix with a rubber spatula until the ingredients are just combined and form a shaggy dough. Fold in the shredded cheddar cheese evenly. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly.
Step 2: After the first rise, lightly flour a work surface and scrape the dough onto it. Fold the dough over onto itself 2-3 times to form a rough ball. Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for 30 minutes for the second proof. Simultaneously, place a 5- to 6-quart Dutch oven with the lid into the cold oven and preheat to 450°F (232°C).
Step 3: Carefully remove the very hot Dutch oven from the oven. Gently transfer the dough into the Dutch oven (it will look loose and deflate slightly). Sprinkle the top of the dough with flaky sea salt. Cover the Dutch oven and place it back into the oven.
Step 4: Bake the bread covered for 30 minutes. After 30 minutes, carefully remove the lid and continue baking for another 15 to 20 minutes, or until the bread is deeply golden brown and the internal temperature reaches 200–210°F (93–99°C).
Step 5: Carefully remove the Dutch oven from the oven and lift the bread out using a spatula or by tipping the pot. Transfer the loaf to a wire rack and let it cool completely for at least 1 hour before slicing and serving.

Tips & Variations

For a different flavor, try mixing in herbs like rosemary or thyme with the cheese.
Use a blend of sharp and mild cheddar for a more complex cheese flavor.
If you don’t have a Dutch oven, a heavy ovenproof pot with a lid will work similarly.
Ensure the water is lukewarm to activate the yeast without killing it.

Storage

Store leftover bread tightly wrapped at room temperature for up to 2 days. For longer storage, freeze the cooled bread wrapped in foil or plastic wrap for up to 3 months. To reheat, thaw at room temperature and heat in a 350°F (175°C) oven for 10-15 minutes to refresh the crust.

How to Serve

A golden-brown round loaf of bread with a crispy, crackled crust sits inside a white paper liner. The top of the bread shows textured browning with small green herb specks sprinkled lightly across the surface, and a deep crack runs across the middle, revealing soft, fluffy inside. The bread appears freshly baked with a crunchy texture on the outside and a soft interior peeking through. The image is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salt instead of kosher salt?

Yes, but use about half the amount since table salt is finer and saltier by volume.

Do I have to let the dough rise for 12 to 18 hours?

This long rise develops flavor and texture, but if you’re short on time, a minimum of 8 hours will still yield a tasty bread, just with less depth of flavor.